Competitive adsorption behaviour of wheat flour components and emulsifiers at an air-water interface
Competitive adsorption behaviour of wheat flour components and emulsifiers at an air-water interface
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DOI：
10.1006/jcrs.1996.0089
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发表时间：
1997-03-01
影响因子：
3.8
通讯作者：
Hamer, RJ
中科院分区：
文献类型：
--
作者：
Keller, RCA;Orsel, R;Hamer, RJ
本研究的目的是通过表面平衡测量，研究小麦粉和面包制作中使用的乳化剂中不同成分在空气-水界面上的竞争吸附行为。结果表明，蛋白质的表面活性大小顺序为：清蛋白<球蛋白<麦谷蛋白<醇溶蛋白。此外，发现蛋白质与脂质单层相互作用和/或插入脂质单层的能力与其表面活性相关。麦醇溶蛋白插入乳化剂单层的能力与其插入脂质单层的能力相当。与纯蛋白质单层的竞争实验，以及随后添加不同的脂质或乳化剂悬浮液，发现非双层形成脂质更有效地吸附和竞争在空气-水界面比双层形成脂质。结果发现，蛋白质不能插入到脂质或乳化剂单分子层以上的表面压力为37 mN/m，而小麦脂质混合物可以达到约50 mN/m的表面压力。如果足够量的脂质可用于到达面团中的气室界面，则脂质可能将蛋白质从界面排出，并且脂质和/或乳化剂将是留在气室膜中的唯一成分。这项研究表明，未来的研究解决问题的气室在小麦粉面团的稳定性应集中在脂质和乳化剂单分子膜的行为。(C)出版社：Academic Press Limited。
This study aimed to characterise the competitive adsorption behaviour of the different components present in wheat flour and emulsifiers used in breadmaking at an air-water interface using surface balance measurements. It was found that the proteins could be arranged in increasing order of surface activity: albumin < globulin < glutenin < gliadin. Furthermore, the ability of the proteins to interact with and/or to insert into lipid monolayers was found to correlate with their surface activities. The ability of gliadin to insert into emulsifier monolayers was comparable to its ability to insert into lipid monolayers. Competition experiments with pure protein monolayers, and the subsequent addition of different lipid or emulsifier suspensions, revealed that non-bilayer forming lipids were more effective at adsorbing to and competing at the air-water interface than bilayer forming lipids. It was found that proteins could not insert into lipid or emulsifier monolayers above a surface pressure of 37 mN/m, whereas a wheat lipid mixture could reach a surface pressure of approximately 50 mN/m. If sufficient amounts of lipids are available to reach the gas cell interface in dough, it is likely that lipids will expel the proteins from the interface and that lipids and/or emulsifiers will be the only constituents left in the gas cell film. This study indicates that future studies addressing the issue of gas-cell stability in a wheat flour dough should focus on the behaviour of lipid and emulsifier monolayers. (C) 1997 Academic Press Limited.